Oh these golden crispy beauties. I missed them dearly.


A side dish when feasting at home with a whole tableful of hearty Manadonese fare, though today it will be the main dish, front and center, just to be enjoyed with steamed rice, because quite frankly... who has the time and inclination to whip up more food when one has to deal with the aftermath of frying? LOL...


Revisited October 12, 2015
Today is my fourth attempt at Perkedel Jagung. It was part of a fabulous Indonesian styled Thanksgiving dinner at home. True to the tradition of having a 'slametan', which literally translates to 'congratulatory occasion', or celebration, one would have a Nasi Tumpeng, which is a platter of cone shaped rice in the center, and accompaniments around it. Said rice would usually be Nasi Kuning, a turmeric spiced rice, of golden colour to signify prosperity. And perkedel jagung would be one of the delicious sides to grace the perimeter of this aromatic rice.


The old adage 'Practice makes perfect' couldn't have rung in at a better time, because it is at this attempt that these perkedel, aka corn fritters, came out beautifully just as Oma would have made it herself ... a bit of crisp from the golden edges, but so soft and puffy in the center, thanks to the addition of baking powder. Psst! This was Oma's secret ingredient!

This recipe makes a dozen perkedel. Delicious addition to any meal, even better with sambal terasi (chili sauce with shrimp paste) or good ol' Menadonese dabu-dabu (salsa-like chili sauce). And with frozen corn so conveniently available in the grocery store, these corn fritters will be available year round at home, much to the delight of my fans ... er ... kids.

Ingredients:
2 cups of corn kernels (I thawed from frozen)
1 cup corn kernels, thawed if previously frozen
1/2 onion

1 cup flour
1 tsp ground coriander
1 tsp salt
2 tsp white pepper
2 tsp baking powder

2 large eggs, beaten
1/2 cup water
4 stalks scallions or green onions, finely sliced
vegetable oil, for frying

Directions:
1. Place the 2 cups of corn in a small bowl. Set aside.
2. In a food processor, place the 1 cup of corn, onion, and 2-3 tbsp of water and blend until it forms a paste. Add more water if needed.
3. In a large bowl, whisk together the flour and rest of the dry ingredients, make a well in the center, place the eggs and water in it, and mix until the flour is incorporated.
4. Mix in the corn paste, the whole corn kernels, and the scallions.
The batter should resemble that of a pancake, thick but not too runny. If too dry, add a bit of water, and if too thin, add a bit of flour.

5. Pour the oil into a large, heavy-bottomed pot and heat over medium-high heat until the temperature registers 360°F.
6. Make sure you have a baking sheet lined with paper towels on your side.
7. When the oil is ready, slowly float a ladle full of batter. Then another one or two more, trying not to overcrowd the pan.
8. Turn once when top is golden brown.
9. Carefully remove and let drip on a frying sieve for a few seconds before placing on the paper lined baking sheet.
When you have a few, you may place in the oven to keep warm.

Enjoy!